Blueberry-White Chocolate Streusel Muffins

Blueberries and white chocolate make a tasty contrast in these moist muffins, and the quick-mix streusel topping gives them a bakery shop finish.MORE+LESS-

BySarah Caron

Created May 4, 2011

Make with

Gold Medal Flour

Ingredients

Muffins

2

cups Gold Medal™ all-purpose flour

1/4

cup granulated sugar

1

tablespoon baking powder

1

teaspoon salt

1

egg

1

cup low-fat milk

1/2

cup unsalted butter, melted

1

teaspoon vanilla

1

cup frozen wild blueberries

1/2

cup white chocolate chips or white vanilla baking chips

Streusel Topping

2

tablespoons cold salted butter, cut into 8 pieces

1/4

cup packed light brown sugar

2

tablespoons Gold Medal™ all-purpose flour

1/2

teaspoon ground cinnamon

Steps

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1

Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, stir together 2 cups flour, the granulated sugar, baking powder and salt; set aside.

2

In large bowl, beat egg with electric mixer on medium speed 3 to 4 minutes or until light yellow in color. On low speed, beat in milk. While mixer is running on low speed, add melted butter in a thin stream; beat 1 minute.